Homemade Chai Latte Bundt Cake
Whip up a homemade chai latte bundt cake for your next soiree. It has all of those spices you love in a buttery cake for a perfect grown up treat.
Servings: 12 Servings (10 inch cake)
Ingredients
Cake
- 2½ cups all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 2 teaspoons vanilla extract
- 10 Tablespoons unsalted butter room temperature
- 1¼ cups buttermilk room temperature*
- 1 cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 large eggs room temperature
Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
- 4 teaspoons instant espresso cooled; or more or less to taste
Instructions
Cake
- Preheat oven to 350°F and grease a 10 inch bundt pan.
- In a medium bowl, whisk together 2½ cups all purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, ¾ teaspoon ground cinnamon, ¾ teaspoon ground cloves, ¾ teaspoon ground ginger, ¾ teaspoon ground cardamom, and ¼ teaspoon ground black pepper until it is well mixed and lump free.
- Stir 2 teaspoons vanilla extract into 1¼ cups buttermilk in measuring cup.
- In a large bowl, cream together the 10 Tablespoons unsalted butter, 1 cup granulated sugar, and ⅓ cup light brown sugar until smooth.
- Add 2 large eggs to butter mixture and beat until combined.
- Add ⅓ of the flour mixture to the butter and egg mixture, then half of the buttermilk mixture. Alternate adding flour and buttermilk, mixing until just combined and smooth, until all of the ingredients are incorporated.
- Add the batter to the prepared pan, smoothing with a rubber spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for about 15 minutes, then remove it from the pan and allow it to cool completely on a cooling rack.
Glaze
- Make one serving of instant espresso according to the package directions and leave it on a counter or put it in the refrigerator to cool.
- In a small bowl, stir together 1 cup powdered sugar, 2 Tablespoons milk, and ½ teaspoon vanilla extract. Add cooled espresso one teaspoon at a time until you get the desired amount of coffee flavor, about 3-4 teaspoons, and whisk thoroughly.
- If the glaze mixture is too thin after adding the desired amount of espresso, add a tablespoon of powdered sugar to thicken it up.
- Using a spoon, drizzle the glaze evenly over the cake and let stand until the glaze hardens before serving.
Notes
*You can make your own buttermilk by adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for about 10 minutes.
Nutrition
Serving: 1Serving | Calories: 337kcal | Carbohydrates: 55g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 237mg | Potassium: 105mg | Fiber: 1g | Sugar: 34g | Vitamin A: 377IU | Vitamin C: 0.03mg | Calcium: 66mg | Iron: 2mg
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